Rhubarb Berry Fruit Soup Recipe

Rhubarb season is so short, itís a good idea to take advantage of this vegetable (yes, itís a vegetable, but itís usually treated as a fruit) while itís available for use in delicious desserts. Rhubarb Berry Fruit Soup is an elegant and refreshing dessert; it not only makes a light ending to a meal, but itís low calorie, low fat, and packed with vitamin C. It can be served by itself, or accompanied by a fancy cookie or two. This Rhubarb Berry Fruit Soup also uses raspberries and strawberries which are readily available during the rhubarb season. For a fancy dinner party, this soup can be served as a first course.
When choosing rhubarb, try to choose stalks that are bright red, since they are sweeter than their green counterparts. The stalks should also be firm rather than limp. If there is extra rhubarb, slice it, blanch it in boiling water for one minute, then plunge it into cold water. Dry on paper towels and package in freezer bags and freeze.

Rhubarb Berry Fruit Soup is quickly made in the microwave, however, it can also be made in a saucepan on the stove. Itís fast to make, can be made up to a day ahead, and it is so refreshing and good, it will become a favorite with both children and adults.